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Southwestern Veggie Skillet

Rated as 4.77 out of 5 Stars

"This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!"
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35 m servings 60
Original recipe yields 6 servings


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  1. Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  2. Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts

Per Serving: 60 calories; 2.7 9 1.9 0 35 Full nutrition

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Read all reviews 20
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Great! Omitted the evil soapy cilantro... ;)

I made it .. It was wonderful I added potatoes..

Delicious. Made with the freshest zucchini, yellow squash and corn from the farmers market. I subbed canned San Marzano tomatoes for the romas because that's what I had on hand and because tom...

What a wonderful summer time dish and a great way to cook squash. I’ve made this at least a half a dozen times already this summer and it’s turned into a real comfort food. I’ve been doubling...

Wonderful flavor that is greater than the sum of its parts. I used smoked cumin; man, the smell just goes right to my head! I didn't have zukes so used all yellow squash, yum yum. Bibi, I am so ...

This has been a go-to for Farmer's Market Bounty, thanks Bibi! Love the flavor from the cumin and the pretty colors.

used 1cup frozen corn

This is a great recipe! I used two zucchini because I couldn’t get the yellow squash, and used a 540ml can of ‘garlic and olive oil’ stewed tomatoes because that’s what I had. It’s so flavourful...